My mother shared this 3 Ingredient Nutella Brownie recipe with me a few weeks ago. It is simple and utterly delicious!
You have probably seen it already. There are literally hundreds of posts devoted to this fool-proof little treat. Some tell you to add the egg to the Nutella, some tell you to combine the egg and the flour first…some use a touch more or less flour, some use a tablespoon more or less Nutella. And the eggs? Free-range, organic, duck eggs, ostrich egg, budget eggs…
But despite these differences, the recipe is still essentially the same: Super Easy!
The resulting Nutella brownies taste (surprise, surprise) like Nutella. They are perfectly gooey inside and have the classic “cracked” brownie look. And all for less than 3 minutes of preparation.
3 Ingredient Nutella Brownies Recipe
{Makes 12 medium brownies}
Ingredients
- 1 x 400 g jar of Nutella (this is equivalent to just over 1 ¼ cup of Nutella)
- 2 eggs
- 1/2 cup self-raising flour (60 g/125 ml)*
- Optional: 1/4 tsp of salt – trust me, this makes all the difference in the world!!!
*If you do not have self-raising flour, you can make your own by adding 1 teaspoon of baking powder to half a cup of plain flour.
Method
- Preheat the oven to 180°C (360 °F)
- Dump the Nutella, eggs, self-raising flour, and salt in a mixing bowl and mix until it is lumpless (that’s not a word, but it should be).
- Place the mixture in a greased (and lined) 20 cm (8 “) brownie pan and bake for 25 minutes.
Cut
AND
Enjoy!
You cannot go wrong with these 3 Ingredient Nutella Brownies! And if you do (go wrong, I mean), feel free to tell me off in the comments below.
Don’t eat too many, now!
I would love to hear what you like to add to your Nutella Brownies. Nuts? Raisins? Chocolate Chips?
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Carol D says
Oh these sound so yummy! And Nutella is one of my absolute favorites!
I must tell you about my latest ‘adventure’ one day….
Scheduled for a 7 day Alaska Cruise – which was so absolutely magnificent, I decided the day before cruise ended to extend the cruise and stayed on to go to Hawaii!
I never thought I would be so pampered as I was aboard this Holland America Cruise! Met folks from all over the world – including the UK, Canada – even Russia…
The glaciers in Alaska are breathtakingly beautiful! For me, this was such a Spiritual experience for me….to view so much more of this beautiful Earth He has given us…
I even took a helicopter tour in Hawaii – on the Island of Kauai! WOW! that was indescribable! And I was seated right next to the pilot! talk about “bird’s eye view”!
Still have to go through all my pictures….but this was truly an awesome experience – one I’d recommend to everyone!
Hello and love to the family….recent pictures of the boys are great! please tell them to stop that growing so fast.
Sharon says
Thank you so much for sharing! I made these using gluten free flour with the baking soda option and added a punnet of raspberries and they’re simply amazing! So light and the slightly tart raspberries against the sweetness of the Nutella works fantastically well. So easy to make the only hard part is not eating them all too quickly, just so I can make some more haha.
Dedri Uys says
Hi Sharon. I am so pleased that you liked them. I will definitely try them with raspberries. It sounds delicious :)
Steve says
These are quite simply incredible! A family favourite already and so incredibly easy to make. Thank you so much for sharing!
Rosema Rahim says
Just baked it up…
And I love this so much…love how beautifull brownies I’ve made…hahaha as I’m a beginner….LOL.
Thnx so much … can’t believe this so simple and its yummy with the crakced ot the top…I put an almond on the top…
Cheersss….
Rosema Rahim says
Hi…
It’s so yummy and amaze I can bake brownies…great rezult brownies with the cracked of the top…
As a beginner…it’s so happy to make it…
Thanks a lot
phillippa says
Thanks for this great recipe, had people turn up unexpectedly and made these for the first time in panic for something to give them and they were a triumph, I am now bordering on the domestic goddess status! Thanks once again, Phillippa.
Dedri Uys says
Hi Phillippa. I love your name. I’m so glad you like them. I haven’t made them in a few months, because my new oven (new rented house) burns everything! But I had a craving for some in the week, so hopefully I will make (and succeed) some again soon.
Veronica says
I tried these earlier tonight and they were great, I’ve tried making brownies from scratch and I was never able to get a good outcome but these were so easy and they came out perfect. They even had the top cracked top that brownies have but that mine always lacked. Long story short I loved them. Thanks for the recipe.
Dedri Uys says
I’m glad you liked them. You’ve actually made me really crave some. Think I will bake some tonight.
Renee says
Oh my gosh these are so good!! I used a mini muffin pan, so I won’t feel guilty if I had two or three. A single recipe makes 24 minis. Baked for 13-15 min until knife comes out clean. Next time, which probably means tomorrow after I get more Nutella from the store, I will make sure to fill each cup at least half full. I also added the salt. Thank you!! :-)
Dedri Uys says
I’m glad you liked them, Renee :)
Charli says
Fab recipe- easy and affordable and went down a treat with the little and big kids alike!
I made them as cupcakes with an oreo on the bottom rather than as a tray bake and will defo make them again!
Jennifer says
omgah these are awesome!! I doubled the recipe and accidentally doubled the salt… Oopsies, haha i also added mini oreos in and they are soooo good! Thanks for sharing this recipe!
Rosanna Summers says
I made these with gluten free flour for my wheat-intolerant daughter, and they were truly excellent. I’ve tried a number of GF brownie recipes, and they all tend to be solid and cake-like – these were just like ‘proper’ brownies – chewy and squidgy. I added a handful of toasted whole hazelnuts, which worked well. And I endorse what you say about the pinch of salt.
Dedri Uys says
I haven’t tried them with gluten free flour, but that’s a great idea!
sylvie says
I baked these yesterday, and it was like hell… to resist eating them !! I just lost 40 pounds, and am on my way to lose more (I hope so anyway). So I baked for my nephews. I could have brooded for hours but their smiles and thanks were more than enough to cheer me up. So thank you very much for this recipe. It brought a very nice moment with my dear ones :)
Dedri Uys says
Sylvie, thank you for your lovely comment and points to you for resisting!
chantal allen says
does it matter if i am a few grams less than 400g like i have somthing like 380g ???
Dedri Uys says
No, Chantal. 20g either way won’t make a difference.
Lisa says
Delicious, they didn’t last long!
I made them for some friends who were staying over. I added 100 g of chopped toasted hazel nuts for texture before popping the mix into the tin.
I baked them according to the instructions and found them to be moist and fudgy – even the corner pieces. I kept a corner piece by to try a couple of days later. Wrapped in cling film it retained it’s moistness.
This will certainly be one of my standby recipes – thank you.
nora says
Hi.. mine came out too gooey and fudgy however the top is good. What can i do to make it a bit more cakey?
Dedri Uys says
Nora, it sounds like you have underbaked them. This could be due to 2 things: using a smaller baking pan than indicated or variances in oven temperatures. Using a standard oven instead of a fan-assisted oven could also be an issue. They are supposed to be somewhat gooey, though.
Megan says
Thanks, these were yummy! We added chocolate chunks in the brownie mix then spread a chocolate cake covering over top after baking. The result was the ultimate death by chocolate brownie!
Dedri Uys says
Oh, that is my kind of death by chocolate!
janeybird says
What a great brownie recipe! I added some crushed walnuts to the mix and they were yummy. Will definitely be making these again :-)
Dedri Uys says
Hmmm..walnuts are my favourite. I haven’t tried that yet, but can only imagine that it’ll be nicer than peanuts.
Helen says
Just tried this recipe for the first time and I can’t believe how well they turned out! Fresh out of the oven they were amazing! Now they’ve cooled down they have gone a little cripsy and biscuity like, but that’s fine too and will be great with a tea or coffee :) thanks for the recipe!
Dedri Uys says
I’m pleased they came out well. Maybe you can just shorten the cooking time by 3 minutes next time you make them?
Melissa Denn says
Just baked these and they turned out wonderfully! I’ll add nuts next time, and will have to make twice as many, because they’re such a hit in this house!
Dedri Uys says
I’m so pleased that you had such success with the recipe, Melissa. It remains one of my favourite go-to recipes.
Sandra says
Disappointing, followed this receipe however my brownies were more cake like than brownies. Not at all the traditional gooey or cracked brownie.
Dedri Uys says
I am sorry to hear that, Sandra. Here are some things you might look at:
Did you use a 8″ brownie tin? A larger tin will result in thinner brownies that will over-bake very easily and become cakey.
Did you bake the brownies longer than the specified time? Overbaking is the easiest way to kill the gooyeness.
Did you bake them at the specified temperature? Unfortunately not all ovens are created equal and sometimes it is necessary to lower your temperature slightly.
If you followed the recipe exactly and still got cake instead of brownie, I am a bit at a loss as to what to tell you. I make the brownies quite frequently and they have only come out cakey once when I left them in 3 minutes longer (on purpose) to make “cupcakes” for the boys.